James takes a second stab at making a hard seltzer using kveik yeast and blackberry puree.

James uses Imperial A46 Bartleby, a Norwegian Hornindal Kveik strain to ferment a big delicious beer on the hot summertime porch.

Steve shares a delicious kveik beer that spent a year in a chilled secondary fermenter.

James brews a Belgian-inspired brown ale and racks it onto dark sweet cherry puree in the keg.

James uses 100% smoked malt to make a deliciously smoky German-inspired lager.

James adds pineapple puree into the keg to bring delicious fruit flavor to a New England IPA.

James uses wind malt and lavender smoked malt along with Swedish hops to brew a complex and delicious saison.

James brews up a delicious Mexican-inspired lager with Imperial Que Bueno yeast and traditional German ingredients (and corn).

James uses craft malts from Sugar Creek Malting Company in Indiana to brew a complex Belgian-inspired strong brown ale.

Steve brews up a giant-but-drinkable Belgian-inspired strong ale in his second foray into tart territory.